Yummy Scrummy Braised Beef with Red Wine and Cranberry
Indulge in the rich, hearty flavors of Yummy Scrummy Braised Beef with Red Wine and Cranberry—an elegant comfort food dish perfect for special occasions or cozy dinners. This decadent recipe features a tender beef chuck roast slow-braised in a luxurious combination of robust red wine, savory beef stock, sweet dried cranberries, and aromatic herbs like thyme and rosemary. The addition of caramelized onions, garlic, and carrots adds depth and sweetness, while a touch of tomato paste enhances the savory base of the sauce. The dish is simmered to perfection in a Dutch oven, ensuring melt-in-your-mouth results every time. Serve this fork-tender beef with velvety mashed potatoes, crusty bread, or roasted vegetables for a meal that’s equal parts comforting and elegant. Packed with bold flavors and festive notes, this is your go-to recipe for easy yet impressive braised beef.
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Recipe Information
Ingredients
- 1.5 kg beef chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 2 medium carrots
- 3 cloves garlic cloves
- 2 cups red wine
- 2 cups beef stock
- 1 cup dried cranberries
- 2 tbsp tomato paste
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 leaves bay leaves
- 2 tbsp all-purpose flour
Instructions
Preheat your oven to 160°C (320°F).
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
Peel and chop the onion and carrots into bite-sized pieces. Mince the garlic.
In the same pot, reduce the heat to medium and add the chopped onion and carrots. Sauté for 5-6 minutes until softened and lightly golden.
Add the garlic and tomato paste to the pot, stirring frequently for 1 minute to release the aroma.
Sprinkle the flour over the vegetables and stir well, cooking for an additional 1 minute.
Slowly pour in the red wine, scraping the bottom of the pot to deglaze it. Bring the mixture to a simmer and allow it to reduce slightly, about 5 minutes.
Add the beef stock, dried cranberries, thyme, rosemary, and bay leaves to the pot, stirring to combine.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5-3 hours, turning the beef halfway through cooking, until the meat is fork-tender.
Remove the pot from the oven and let the beef rest for 10 minutes. Discard the herb sprigs and bay leaves.
Slice or shred the beef, serve with the rich cranberry-wine sauce, and enjoy with mashed potatoes, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.0 g | 423% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 114.0 g | ||
| Protein | 282.7 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 6077 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
